Breakfast
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Eating out is fun, until you have to do it 8 days in a row. On a recent road trip we wanted to bring along some healthy, homemade snacks so we could save time by not stopping to eat, and save the pocketbook, too. Enter these healthy breakfast muffins. Oh my goodness, were they a hit! We baked a batch the day before we left and they stayed good until they were gone (which was only 2 days because the entire family devoured them…they were so good!)
A little tip, don’t tell the kids what’s in the muffins until after they taste them. We don’t want them to know just how healthy they really are ;)
If you make these, be sure to take a photo and tag us on social media - we love to see what you're up to in the kitchen!
Ingredients
- 2 cups almond flour
- 1 1/2 cups old fashioned rolled oats
- 1 teaspoon Relative Foods baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon Relative Foods Pink Himalayan Salt
- 1/2 cup chopped nuts
- 1/2 cup Relative Foods dried cherries
- 3 eggs
- 1/2 cup honey
- 1/2 cup coconut oil melted
- 1 grated zucchini
- 2 grated carrots
- 1 large grated apple
Recipe
- Preheat the oven to 350°
- Prep 18 large paper muffin liners
- Combine the almond flour, oats, baking soda, cinnamon, salt and chopped nuts in a large bowl
- In a separate bowl add your eggs, honey, and coconut oil and mix together. Then add the zucchini, carrots, and apples to this mixture.
- Combine your wet and dry ingredients, add the dried cherries, and stir together
- Fill each muffin cup with the mixture
- Bake for 25 minutes or until the tops are golden and a toothpick inserted in the middle comes out clean.
- Store in an air tight container for a few days
